Sing's Vegan Chocolate Recipe
INGREDIENTS:
60g Raw cacao butter
50g Raw cacao powder / cocoa powder
2-3 tbsp Sweet freedom / agave nectar
METHOD:
Place a clean bowl over a saucepan of hot water. Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl
Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary
Once melted, add the cacao powder & stir in thoroughly with a balloon whisk or fork, until it starts to slightly thicken
The chocolate should be runny & easy to pour
Add 1 tbsp of Sweet Freedom & stir in very thoroughly. It will thicken as you add the Sweet Freedom
Taste it and if you prefer it sweeter, add more 1/2 tbsp at a time, mixing thoroughly and tasting after each
When the mixture suits your taste, pour gently into the mould using a jug or spoon
Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long)
Any remaining chocolate is the chocolatier’s treat!
STORAGE:
Keep in an airtight container in the fridge for up to 4 weeks (even longer in the freezer)
